Pariani Salata: A Fresh Purslane and Bean Salad Recipe

Introduction

Pariani Salata is a vibrant Mediterranean salad bursting with fresh vegetables, hearty beans, and bright lemon dressing. Perfect as a light meal or a colorful side, it balances tender potatoes with crisp capsicum and olives for a satisfying texture.

Ingredients

• 1 cup purslane, washed and dried (or baby rocket if purslane is unavailable)
• 1 cup white beans or black-eye beans, cooked
• 1 yellow capsicum, diced
• 1 red onion, thinly sliced
• 3 ripe tomatoes, cut into eighths
• 3 large potatoes, diced
• 1 cup Kalamata olives
• 1/3 cup extra virgin olive oil
• Juice of 1 lemon
• Sea salt and freshly cracked black pepper, generous
• Optional: A handful of fresh parsley and/or fresh oregano leaves, roughly chopped

Instructions

1. Step 1: Prepare the beans by soaking them overnight. Drain, then boil in fresh water for 20–30 minutes until tender. Drain and allow to cool completely.
2. Step 2: Cook the diced potatoes by boiling them in well-salted water until soft and fluffy. Drain and allow to cool slightly.
3. Step 3: On a large platter (not a deep bowl), combine the purslane, beans, capsicum, red onion, tomatoes, potatoes, and olives. If using, sprinkle over fresh parsley and/or oregano. Season generously with sea salt and freshly cracked pepper. Toss to combine.
4. Step 4: In a small bowl, whisk together the extra virgin olive oil and lemon juice. Pour over the salad and gently toss to coat evenly.
5. Step 5: Serve immediately while slightly warm, or refrigerate and enjoy chilled.

Tips & Variations

• If purslane is not available, baby rocket makes a great substitute and adds a peppery note.
• Using fresh herbs like parsley and oregano enhances the salad’s freshness and depth of flavor.
• For a creamier texture, add a spoonful of crumbled feta cheese before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad tastes best served chilled or slightly warmed. If refrigerated, allow it to come to room temperature briefly before serving to bring out the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, canned beans can be used as a convenient alternative. Just drain and rinse them well before adding to the salad.

Is it necessary to boil the potatoes and beans separately?

Yes, cooking them separately ensures each is cooked properly without impacting texture or timing. Potatoes generally cook faster and need to be soft but not mushy, while beans require a longer simmer to become tender.

Pariani Salata: A Fresh Purslane and Bean Salad Recipe

Print Recipe

★★★★★

4.8 from 149 reviews

Pariani Salata is a vibrant and hearty Mediterranean salad featuring tender boiled beans and potatoes, fresh purslane, crisp capsicum, and ripe tomatoes, all tossed in a zesty lemon and extra virgin olive oil dressing. This refreshing dish brings together bold flavors and textures, perfect as a light meal or side salad.

• Author: Dana
• Prep Time: 15 minutes (plus overnight soaking for beans)
• Cook Time: 35 minutes
• Total Time: 50 minutes (plus overnight soaking)
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Greens

• 1 cup purslane, washed and dried (or baby rocket if purslane is unavailable)
• 1 yellow capsicum, diced
• 1 red onion, thinly sliced
• 3 ripe tomatoes, cut into eighths
• 3 large potatoes, diced
• Optional: A handful of fresh parsley and/or fresh oregano leaves, roughly chopped

Beans

• 1 cup white beans or black-eye beans, cooked

Other Ingredients

• 1 cup Kalamata olives
• 1/3 cup extra virgin olive oil
• Juice of 1 lemon
• Sea salt and freshly cracked black pepper, generous

Instructions

1. Prepare the beans: Soak the beans overnight. Drain and then boil them in fresh water for 20 to 30 minutes until they are tender. Once cooked, drain the beans and set them aside to cool completely.
2. Cook the potatoes: Boil the diced potatoes in well-salted water until they become soft and fluffy. Drain the potatoes and allow them to cool slightly before assembling the salad.
3. Assemble the salad: Using a large platter (avoid deep bowls), combine the purslane, cooled beans, diced capsicum, thinly sliced red onion, cut tomatoes, cooked potatoes, and Kalamata olives. If desired, sprinkle over freshly chopped parsley and/or oregano. Season generously with sea salt and freshly cracked black pepper. Toss the ingredients gently to mix well.
4. Make the dressing: In a small bowl, whisk together the extra virgin olive oil and freshly squeezed lemon juice until well combined. Pour this dressing evenly over the salad and gently toss again to coat all ingredients.
5. Serve: The salad can be served immediately while slightly warm or refrigerated to enjoy chilled later. Both options yield a delicious, refreshing dish.

Notes

• If purslane is unavailable, baby rocket leaves make a great substitute.
• Soaking beans overnight helps reduce cooking time and improves digestibility.
• This salad can be made ahead; just add the dressing before serving to keep the greens fresh.
• Use sea salt and freshly cracked black pepper to enhance flavors authentically.
• For a vegan and gluten-free meal, this salad fits perfectly.

Keywords: Pariani Salata, Mediterranean salad, purslane salad, bean salad, potato salad, healthy salad, vegan salad, lemon olive oil dressing